Mushroom Foil Pack
If you’re a fan of serving sauteed mushrooms with your grilled meat or hamburgers, but always find they’re a hassle to make and take up too much space in the pan, you will adore this mushroom foil pack!
I’m a huge fan of sauteed mushrooms and especially enjoy them on top of a good juicy steak, or as a garnish in my hamburgers, with a little bit of Swiss cheese and Dijon mustard.
The problem is, though, both these things I tend to enjoy only in the summertime, when I can make them on my outdoor grill. And for some obscure reason, whenever I use the outdoor grill, my brain sort of refuses to cook anything indoors. It’s like I need to choose… in or out. There’s no having both. Any food prepped indoors when the outdoor grill is going can’t be cooked.
So, pan frying a bunch of mushrooms kind of becomes a non-option.
This year, I had a terrific idea: why not just throw the sliced mushrooms in an aluminum foil pack and cook them on the grill, right alongside my meat? I wasn’t sure if it would work all that great, seeing as how mushrooms tend to render so much water as they cook, but hey, surely it was worth a shot!
Good thing I decided to try it. WHOA! This is now my favorite technique in the world for cooking mushrooms. They come out perfectly golden brown, juicy and chewy, exactly how I like them.
So much so, I think I’ll have a hard time going back to sauteeing my mushrooms in a pan when the outdoor grill gets stored for winter…
First thing first, preheat your outdoor grill to high heat, about 500°F
While that’s happening, place an extra-large rectangular piece of heavy duty aluminum foil on your work surface, something like 18″ x 36″. Then, place your sliced mushrooms in the center of one side of this piece of aluminium foil.
Next, combine some olive oil, minced garlic, dried oregano, lots of freshly ground black pepper and a generous sprinkle of salt in a small container and whisk to combine; drizzle that all over the mushrooms.
Fold the aluminum foil over the mushrooms and seal the edges by folding all open sides toward the center at least twice. Then, pierce a few holes on top of the aluminium pack with a fork.
This will allow the moisture that comes out of the mushrooms to escape as they cook.
Once your grill is hot enough, place the packet directly on the grill pierced side up. Close the lid and cook for 8 minutes, then flip the pouch so the holes are on the bottom and continue cooking for an additional 2 to 3 minutes.
This will ensure that all excess moisture gets out of that packet and you won’t be left with mushroom soup. Don’t worry, very little liquid will come out of that pouch; By now, all the flavor has been absorbed by the mushrooms and the excess moisture has had plenty of time to escape through those holes!
Oh, and if you have meat to cook at the same time, just push that pouch a little to the side; you should have plenty of room, still!
Remove the pouch from the grill and very carefully cut open that foil packet; garnish your mushrooms with a little bit of chopped parsley and serve!
Mushroom Foil Pack
- 1 lb sliced baby bella (or button) mushrooms
- 2 tbsp extra-virgin olive oil
- 2 large cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt, I use Himalayan salt
- Chopped parsley, to garnish
- Preheat your outdoor grill to high heat, about 500°F
- Place an extra-large (18" x 36") rectangular piece of heavy duty aluminum foil on your work surface.
- Place the in the center of one side of the aluminium foil.
- Combine the olive oil, minced garlic, oregano, black pepper and salt in a small container and whisk to combine; drizzle all over the mushrooms.
- Fold the aluminum foil over the mushrooms and seal the edges by folding all open sides toward the center at least twice.
- Pierce a few holes on top of the aluminium pack with a fork; place the packet on the grill pierced side up, close the lid and cook for 8 minutes, then flip so the holes are on the bottom and continue cooking for an additional 2-3 minutes.
- Remove the pouch from the grill and carefully cut open the foil; garnish with chopped parsley and serve.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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10 Comments on “Mushroom Foil Pack”
Mmmm those are a bbq season staple in our house! My girls love them with a little balsamic glaze swirled in once cooked.
Yum! I love the sound of that. Will have to try for myself!
Any recipe that is foil packet is straight up in my alley! These mushrooms look so succulent and savory that my mouth is watering,Sonia! Although I have to ask, re there any substitutes for dried oregano? Markets around where I live do not sell those 🙁
Would love to hear back from you ! xx
Do you have access to za’atar? That would be amazing! But basically any dried herb would work, me thinks. And worse comes to worst, just plain leave it out…
These Mushrooms sound amazing! Thanks for sharing your recipe 🙂 Could you please suggest an oven temp and cooking time…my Grill is broken 🙁 Thank you!
Same temp and cooking time should do the trick!
This looks delicious. Thank you for sharing.
Loved this recipe! I cooked on high a total of 10 minutes- 5 minutes per side. The salt was too much for me but I did use white mushrooms do that could have been the culprit. Super tasty and no soupy mess!
Was looking for last-minute inspiration, and this was remarkable! Added some slices of butter into the mix as well. Paired really well with steak!
Absolutely Delicious and easy to prepare! i complimented them with grilled chicken Yummy!